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Wednesday, October 21, 2015

Oh for the Love of Pumpkin!

I can never get enough of pumpkin this time of year.  I'll be cooking and baking with it from now until Christmas.  I shared with you the recipe for Pumpkin Chocolate Chip Muffins in a prior post, and it can be found HERE.  Below are a few of our other favorite pumpkin dishes.  Now I just need to get my broken oven repaired or replaced.  That is definitely messing up my autumn "To Do" list.

Pumpkin Pancakes

In a large bowl mix all of the following ingredients: 2 eggs, 1 cup milk, 1/2 cup mashed pumpkin, 
1 3/4 cups of baking/biscuit mix, 2 Tablespoons sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 cup vegetable oil.  Drop by spoonfuls onto a hot greased griddle or cast iron skillet.  When bubbles appear on top, flip pancakes over.  Serve with maple syrup and butter.

Pumpkin Cobbler

Mix all of the following ingredients together: (1) 28 ounce can pumpkin, 1 large can evaporated milk, 1 cup sugar, 3 eggs, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 teaspoon ground cloves, 1/2 teaspoon salt.  Pour this into a 9x13 cake pan.  Spread 1 box of a yellow cake mix on top of all the ingredients.  Slice 2 cubes of butter on top of cake mix.  Bake at 350 degrees for 55 minutes.  Serve with a dollop of whipped cream.  This is really a hit around the holidays.  It's a nice break from the traditional pumpkin pies, but you still get the festive pumpkin.

Pumpkin Cake Roll

For the filling, combine 1 cup powdered sugar, 6 ounces of softened cream cheese, and 1/4 cup softened butter.  Beat smooth and set aside.  Then for the cake, beat 3 eggs on high for at least 5 minutes.  Gradually beat in 1 cup sugar.  Stir in 2/3 can pumpkin and 1 teaspoon lemon juice.  In a separate bowl, sift together 3/4 cups flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.  Fold the dry ingredients into the pumpkin mixture.  Generously grease a jelly roll pan or cookie sheet with a rim.  Sprinkle well with flour.  Spread batter in pan; then sprinkle nuts evenly over top.  Bake for 15 minutes at 350 degrees.  Turn the cake onto a terry dish towel that's been sprinkled with powdered sugar.  Starting at narrow end, roll towel and cake up together.  Cool.  Unroll and spread with filling.  Roll up cake without towel.  Wrap in plastic wrap; chill.  Slice and serve.  *I know this sounds a bit time-consuming and complicated, but after making it once, you'll find it's not that bad.  Just wait till you and your family taste it.  This is probably our absolute favorite pumpkin dessert.

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